1. BUTTER SWIRL COOKIES (MELT-IN-MOUTH)
Ingredients
• 1 cup butter (227g, softened)
• ½ cup icing sugar (60g)
• 1¾ cups flour (220g)
• 1 tsp vanilla
• 1 tbsp milk (to soften dough for piping)
Instructions
Beat butter and icing sugar until very fluffy and pale.
Add vanilla.
Add flour and mix gently; add milk to loosen the dough for piping.
Pipe rosettes on a tray.
Bake at 160°C until edges are lightly golden.
2. HEART SUGAR COOKIES
Ingredients
• 1 cup butter (227g)
• ¾ cup sugar (150g)
• 1 egg
• 1 tsp vanilla
• 2½ cups flour (315g)
• Pinch of salt
Instructions
Cream butter and sugar until light.
Add egg and vanilla.
Add flour and salt to form a soft dough.
Roll out and cut heart shapes.
Bake at 160–170°C until pale golden.
3. LINZER HEART COOKIES (JAM-FILLED)
Ingredients
• 1 cup butter (227g)
• ½ cup sugar (100g)
• 1 egg
• 1 tsp vanilla
• 2 cups flour (250g)
• ½ cup almond flour (50g)
• Jam (strawberry or raspberry)
• Powdered sugar for dusting
Instructions
Mix butter and sugar until creamy.
Add egg and vanilla.
Add flour and almond flour to form dough.
Roll out and cut circles; cut heart holes in half the cookies.
Bake at 160°C until edges are golden.
Dust cut-out cookies with powdered sugar.
Spread jam on full cookies and sandwich together.
4. CHOCOLATE-DIPPED SANDWICH COOKIES (WAGGON-WHEEL STYLE)
Ingredients
Cookies
• 1 cup butter (227g)
• ½ cup sugar (100g)
• 1 egg
• 2 cups flour (250g)
• 1 tsp vanilla
Filling
• ⅓ cup jam (any flavor)
• ⅓ cup thick caramel or dulce de leche
Chocolate Coating
• 1½ cups chocolate (250g), melted
• 1 tbsp oil (optional for shine)
Instructions
Cream butter and sugar until fluffy.
Add egg and vanilla.
Add flour and mix into a smooth dough.
Roll out, cut circles, and bake at 160–170°C until set.
Spread jam and caramel between two cookies.
Dip sandwiches into melted chocolate and let set.
